These quick and spicy eggplants are the perfect addition to any dining table. They combine the rich and creamy texture of eggplants with the bold flavors of garlic, chili sauce, and zesty lemon juice.
This appetizer is not only incredibly delicious but also simple and quick to prepare. Whether you’re hosting a gathering or just looking for a tasty snack, these spicy eggplants will be a hit. Bon appétit!
- 2 medium-sized eggplants (aubergines)
- 2 tablespoons of vegetable oil
- 4 tablespoons of hot and sweet chili sauce
- 2 tablespoons of lemon juice
- 2 cloves of garlic
- Several sprigs of cilantro
Slice the eggplants lengthwise, sprinkle them with salt, and let them sit for 20 minutes to draw out any bitterness. Afterward, rinse them thoroughly and pat them dry.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Fry the eggplants until they turn golden brown.
In a separate bowl, mix 1 tablespoon of vegetable oil, lemon juice, and the chili sauce. Place the mixture on the stove, bring it to a boil, and add finely chopped garlic.
Add the fried eggplants to the sauce and let them simmer for 2-3 minutes.
Arrange the vegetables on a serving plate, drizzle them with the remaining sauce from the skillet, and sprinkle with chopped cilantro.
Enjoy your meal!